Dining PIX: Nirvana Cooks Up 'Slumdog Millionaire' Moilee

Chef Jeevan Sarkar of Nirvana came by PIX studio to show us how to make "Slumdog Millionaire" Moilee, a traditional Indian dish named in honor of the Oscar Party the restaurant is hosting for the movie.

Nirvana serves up "Indian culinary bliss" and promises to give you the peace of mind that comes only with the perfect blend of food and company. The restaurant is located at 346 Lexington Avenue, New York, NY 10016. For more information, visit www.nirvanany.com or call (212) 983-0000.

Don't miss out on this exclusive Dining PIX deal! For the price of only $25, diners will recieve a gift certificate worth $50! Supplies are limited. For more information on this and all Dining PIX deals, log onto: http://wpix.tribunedeals.com.

Click here to view past Dining PIX RECIPES.

RECIPE, PICTURE AND COOKING DEMO AFTER THE JUMP...

"Slumdog Millionaire" Moilee
Main Ingredients
1 tbsp. oil (veg.)
1 tsp. mustard seed
4 or 5 curry leaves
½ cup sliced white onions
¼ tsp. chili powder
¼ cup chickpea flour
½ cup coconut milk
1 cup water
2 pinches of salt
2 medium-sized pieces fish, Mahi-Mahi or Tilapia

Ingredients for Marinade
¾ cup lemon juice
2 fresh limes
2 tbsp. turmeric powder

Directions
1. About half an hour before cooking, place fish in a marinade dish with lemon juice. Cut limes and squeeze juice over fish. Powder both sides of fish with turmeric and let sit.

2. When fish is done marinating, heat oil in a large saucepan over medium-high heat, then stir in mustard seed and curry leaves. Add sliced onions, sautéing about one minute. Then add chili powder and a pinch of salt, stirring gently as the mixture simmers. Heat a dry second pan over medium heat and add chickpea flour. Add ½ cup of water to the flour, whisking vigorously until mixture becomes a thick paste. Transfer paste to first pan and mix. Add coconut milk and remaining water, bringing mixture to boil. Stir until even consistency; add more water/milk if mixture is still too thick.

3. Immediately transfer marinated fish into saucepan. Sauté 1-½ minutes on each side. Serve with Basmati rice, and garnish with fresh cilantro and one or two curry leaves.